Kesari Sheera is a traditional Indian dessert made with semolina, sugar, ghee and dry fruits. Here’s how to make a smooth, delicious, aromatic and fluffy Kesari Sheera.
A halwa made using semolina is called a rava sheera in Marathi. And since this is flavoured using saffron or kesar, the name Kesari Sheera. Also known as kesari bath, this sweet is super simple to make, a total crowd pleaser and needs only pantry ingredients. This is a perfect dessert for every occasion – be it a festival, celebration or a weekend family breakfast.
Kesari Sheera is prepared during the festival of Basant Panchami and since yellow is the color associated with this festival, the sheera is prepared using kesar which gives it a wonderful flavour and that lovely pale yellow color.
Kesari SheeraCourse: DessertCuisine: IndianDifficulty: Easy
A lot of us eat Kesari Sheera as a breakfast or as an after meal dessert. It is made so often on every other occasion since it is very quick and simple to make.
Saffron – 10-12 strands, dissolved in some milk
Ghee – 5-6 tbsp
Cashews, Raisins – a few each
Semolina – 1 cup
Milk – 1 cup
Water – 1 cup
Sugar – ¾-1 cup
Cardamom Powder – ½ tsp
- Dissolve a few strands of saffron in milk and keep it aside.
- Heat some ghee in a kadai and fry the dry fruits.
- Remove the dry fruits and keep it aside.
- In the same pan, add the remaining ghee and add the semolina.
- Roast the semolina on low to medium flame till it’s aromatic.
- While the semolina is roasting, heat together the milk and water and bring it to a boil.
- Add this to the roasted semolina.
- Keep it on low flame as the milk and semolina mixture could start spluttering.
- Cook this while stirring continuously.
- Once the semolina is cooked, add the saffron milk and the sugar and cook till the sugar dissolved and the kesari looks shiny.
- Add the cardamom powder and the fried dry fruits at the stage and mix well.
- This kesari sheera can be served hot or cold, as you prefer.